Down to the last few birds before this 2008 -09 season...
we just skin these and pop the breast meat off the body of the bird. filet the meat off the bone. season accordingly. these birds got some Slap Ya Mama Hot! beverage in camo coozie is essential.
put em in a bowl, splash some Claude's Fajita Marinade. let em sit for a few minutes.
as mentioned in other threads, you can wrap the meat around jalapeno or serrano pepper then wrap the whole thing in bacon, secure with toothpick.
cook on top rack of grill, adjust flame to prevent flare ups from the bacon. when the bacon is crispy, the birds are usually pretty close to being done. optional -- brush a little BBQ sauce on the birds while they're cooking.